- 1 1/2 tbsp of oil
- 1/2 a lemon
- 1/2 a pomegranate
- 1/2 tsp of smoked paprika
- 1 cauliflower
- 1 tbsp of tahini
- 1 tsp of ground cumin
- 20g of pistachios
- 240g of chickpeas (drained)
- 2 garlic cloves
- 2 tsp of rose harissa paste
- 80g of spinach
- Medium handful of flat-leaf parsley
- Preheat the oven to 200°C/gas mark 6 and boil a kettle. Drain the chickpeas and place in bowl with 1/2 tbsp of oil, the cumin and smoked paprika. Toss well and place on a baking tray in the oven for 20-25 mins or until golden.
- Peel the garlic cloves. Pull any leaves off the cauliflower and trim the stem. Slice two 1 cm thick ‘steaks’ from the centre of the cauliflower, from the base to the top. Cut the remaining cauliflower into small pieces. Cut the pomegranate in half, remove and reserve the seeds. Roughly chop the parsley leaves.
- Brush the cauliflower steaks with the harissa paste, 1/2 tbsp oil and season with a pinch of sea salt and black pepper. Place on the baking tray alongside the chickpeas in the oven for 15-20 mins.
- Place the small pieces of cauliflower and the garlic cloves in a saucepan, cover with boiling water and add a pinch of sea salt. Simmer on a medium heat for 15 mins until softened. In the last 2 minutes, add the spinach to the pan and simmer until wilted.
- Drain and mash the cauliflower and spinach mix with a potato masher. Add a squeeze of lemon juice, the parsley and season with sea salt and pepper. Cover to keep warm.
- To make the tahini dressing, add a squeeze of lemon juice and 1-2 tbsp of water to the tahini and mix well to combine.
- Serve the cauliflower mash on two warm plates and top with the spiced chickpeas and cauliflower steak. Drizzle with tahini dressing and scatter over the pistachios and pomegranate seeds.
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